Lemongrass Chicken Soup
- Number of Servings: 6
Ingredients
2 unit (yield from 1 lb ready-to Chicken Thigh 1 cup Lemongrass - Raw (by RKAVR8) 4 medium (4-1/8" long) Scallions, raw 1 slice, large (1/4" thick) Onions, raw 30 grams Ginger Root 1 pepper Peppers, hot chili, red, fresh 10 cup (8 fl oz) Water, tap 100 grams Cilantro, raw 4 tbsp Fresh Mint (by ROWDYHOLTZY) 1.5 tbsp Fish Sauce 1 cup Mung Beans
Place chicken, lemongrass, scallions, onion, sliced ginger, chile, peppercorns, and water in a large pot. Cover, and bring to a simmer. Uncover partially, and gently simmer for 1 hour.
2. Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
3. Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side.
Serving Size: 1
Number of Servings: 6
Recipe submitted by SparkPeople user KAI_KANONG1.
2. Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
3. Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side.
Serving Size: 1
Number of Servings: 6
Recipe submitted by SparkPeople user KAI_KANONG1.
Nutritional Info Amount Per Serving
- Calories: 82.3
- Total Fat: 0.7 g
- Cholesterol: 11.3 mg
- Sodium: 372.4 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 3.9 g
- Protein: 6.3 g
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